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Cherry Chocolate Pound Cake by the Kitchen Maus

Cherry Chocolate Pound Cake

Cherry chocolate pound cake is moist, not too sweet and dotted with juicy cherries and chocolate bits. Decidedly German and oh-so-delicious.
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Author The Kitchen Maus



  • 12 oz of Cherries I use frozen
  • 3 oz of Chocolate Pudding Mix
  • 2 cups of Flour
  • 3.5 tsp of Baking Powder
  • 3/4 cup of Sugar
  • 1 tsp of Vanilla Extract
  • 5 Eggs room temperature is best
  • 1/2 cup of Buttermilk
  • 1/2 + 1/8 cup of Canola Oil
  • 3.5 oz of Chopped Dark Baking Chocolate

Simple Glaze

  • 4 oz of Chopped Dark Baking Chocolate
  • 1 + 1/2 tsp of Canola Oil


  • Hand Mixer or Stand Mixer
  • Bundt Pan
  • Cooling Rack


  1. Grease bundt cake pan and preheat the oven to 350.
  2. Lightly whisk together flour, baking powder and chocolate pudding mix. Add sugar, buttermilk, oil, vanilla extract and eggs to the dry mixture. Mix slowly together with an electric mixer until mostly wet. Set to highest speed and mix for 2 minutes until batter is smooth and drippy. Gently fold in cherries and chocolate.
  3. Pour batter into prepared pan and bake for 70 minutes. Afterwards let it rest on a wire cooling rack for 10 minutes in the bundt pan. Gently remove the cake from the pan and let it cool off completely.
  4. To make glaze, melt chocolate and oil on medium low heat in a double boiler. Drizzle warm chocolate over cake and let it set. Should set hard. Enjoy!

Recipe Notes

- You can substitute dark (or milk) chocolate chips or chunks for the chopped baking chocolate.
-Adding the whole box of chocolate pudding mix makes for a moister cake.

Adapted from Dr. Oetker's German Baking Today